Creamed Parsnip Soup, Cheese Beignet, Parsley Oil £5.95 (v)
Assiette of Dorset Cured Meats, Morteaux Sausage, Globe Artichokes, Pickled Garlic, Rocket £8.50
Whipped Vulscombe Goats Curd, Pickled Beetroot, Walnuts, Aged Balsamic £8.25 (v)
Cured Gravadlax of Salmon, Herb Salad,Daikon, Avruga Caviar, Dill Oil £8.50
Devon Duck Liver Parfait, Smoked Breast, Homegrown Apple and Cider Chutney, Brioche £7.95
Mango Pannacotta, Passionfruit Sorbet, Lemongrass £6.50
Rhubarb Cheesecake, Ginger Ice Cream, Ginger Cake, Rhubarb Syrup, Sue's Homemade Rhubarb Vodka
Chocolate Delice, Salt Caramel Ice Cream, Dulce de Lecce £6.50
Selection of Granny Gothards Ice Creams and Sorbets £6.25
Seared Black Tiger Prawns in Garlic Butter, Roasted Ratte Potatoes, Herb Salad £16.50
Gnocchi in Wild Mushroom Creamed Sauce,Ravioli, Rocket and Parmesan Salad, Truffle Oil £13.95 (v)
Pan Roasted Loin of Lyme Bay Cod, Clams, Saffron and Basil Risotto, Red Pepper compote, Bouillabaisse Juices £17.50
28 Day Aged Heal Farm 8oz Ribeye Steak, Dressed Salad, Chunky Chips, £20.00 (Taunton Cider and Roquefort Sauce supplement £2.00)
Clavelshay Farm reared Rose Veal : Braised Silverside, Rump Wellington, Mushroom Duxelle, Onion, Bacon, Sauce "Café au lait" £18.00
Seasonal Vegetables £3
WEST COUNTRY CHEESES
£7.25 for Three Cheeses £8.50 for Full Selection
VULSCOMBE – Joyce & Graham Townsend (G. P.V) Devon
Vulscombe is a soft, handmade, fresh pasteurised goat's milk cheese produced near Tiverton by Joyce & Graham Townsend. The milk used in the cheese is from their herd of goats in the stunning upper Exe valley. The cheese is rich, creamy and mild with subtle citrus flavours. Suitable for vegetarians.
WYFE OF BATH - Graham Padfield (UP.V.O)
Made by Graham Padfield of The Bath Soft Cheese Co, it is a handmade organic cheese using unpasteurised milk from their own herd. It is a semi-hard unpressed cheese with a subtle but distinctive flavour. Not dissimilar in appearance to Edam, although the taste is much more complex and enjoyable.
DEVON BLUE (C.P) Devon
Made by Robin Congdon at Ticklemore Cheese, in Totnes, Devon. It is made using Ayreshire cows'milk and has been matured for at least 4 months to give a sweet and smooth, medium flavoured cheese.
VINTAGE OAK CHEDDAR – GODMINSTER (V,P) Somerset
The Oak is matured for 14 months, offering a creamy, smooth taste. The texture is less crumbly than other Cheddars. This cheese has an added tangy taste that penetrates through to the centre of the cheese.
All Served with Biscuits, Chutney and Apple, Fig and Walnut Bread
At Clavelshay we strive to use as much produce as possible from the farm and the surrounding countryside. We use our own pork, rose veal, wild rabbit, pigeon and pheasant. We have a walled garden where we grow salad leaves, herbs, soft fruit and vegetables. If is not possible to use our own produce, we only use local suppliers who can provide us with quality local produce which is fully traceable.
You can view Our Suppliers List here »
SPECIAL DIETARY REQUIREMENTS
Here at Clavelshay Barn, we are allergen aware and in line with recent regulations. We make everything on site and know what is in our dishes. If you have any special dietary requirements please let us know before you order.
Prices include VAT
A pre-order and deposit of £5 pp is required for groups of 8 and over.
Service charge is not included but is at your discretion